Moineauworld

Category: lunch

Chili chops with cauliflower salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Wednesdays where everything felt like a whirlwind—meetings running late, kids needing help with homework, and of course, the never-ending question: what’s for dinner? I found myself staring into the fridge, a bit like a zombie, until my eyes landed on a pack of boneless pork chops and some cauliflower. That’s when it hit me! I could whip up something quick, comforting, and a little bit impressive: Chili Chops with Cauliflower Salad. This dish is a lifesaver because it’s packed with flavor but doesn’t require hours in the kitchen. Think tangy, spicy, cheesy chops paired with a fresh, zesty cauliflower salad. It’s the kind of meal that feels like a treat but is totally doable on a busy weeknight.

Jump to Recipe

What You’ll Need

Chances are you already have most of this on hand, but here’s what you’ll need to create this delicious meal:

  • Boneless pork chops
  • Salt and pepper
  • Oil (for cooking)
  • Italian canned tomatoes
  • Green diced chilies
  • Cumin
  • Swiss cheese
  • Cream cheese
  • Cauliflower
  • Mayonnaise
  • Fresh lemon juice
  • Dried tarragon
  • Red and green bell pepper
  • Salt
  • Fresh parsley

How to Make Chili Chops with Cauliflower Salad

  1. Start by seasoning your boneless pork chops generously with salt and pepper. Trust me, this step makes all the difference.
  2. In a nonstick skillet, heat a splash of oil over medium-high heat. Once hot, add the chops and brown them for about 2 minutes per side. You’re looking for a nice golden crust.
  3. While those are browning, mix together the Italian canned tomatoes, green diced chilies, and a good pinch of cumin in a bowl.
  4. Pour this vibrant, tangy mixture over the chops in the skillet. Reduce the heat to low, cover the skillet, and let everything simmer for about 5 minutes, or until the chops are cooked through.
  5. In a separate bowl, combine the Swiss cheese and cream cheese. Divide this cheesy mixture over each chop in the skillet, cover, and let it melt for about a minute.
  6. For the cauliflower salad, bring a large pot of salted water to a boil. Toss in your cauliflower florets and cook until they are tender-crisp, about 5 to 10 minutes.
  7. Once cooked, drain the cauliflower and give it a quick rinse under cold water to stop the cooking process.
  8. In a large bowl, whisk together mayonnaise, lemon juice, and dried tarragon. Add in the cauliflower, red and green bell pepper, a bit of jalapeno for kick, salt, and a sprinkle of pepper. Mix until everything is well-coated.
  9. Chill the salad for at least 30 minutes, so the flavors can blend beautifully. Just before serving, garnish with fresh parsley for a pop of color and freshness.

Cook’s Notes

Don’t rush the searing of those chops; a good crust adds a ton of flavor. If you’re in a time crunch, you can cook the cauliflower in the microwave for 15 minutes as an alternative method. This salad is perfect for making ahead—store it in an airtight container and it will be good for up to 24 hours in the fridge. Just sprinkle the parsley on top right before serving to keep it fresh and vibrant.

Make It Your Own

  • Swap the boneless pork chops for chicken breasts if that’s what you’ve got. Just adjust the cooking time as needed.
  • If you’re not a fan of Swiss cheese, mozzarella makes a gooey, delightful alternative.
  • Spice up the salad by adding some crispy bacon bits or toasted almonds for crunch.
  • For a dairy-free version, use a plant-based cheese that melts well and skip the cream cheese.

If you try this out, I’d love to hear how it turns out—drop a comment or tag me! Happy cooking, friends!

Related Reading

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Chili chops with cauliflower salad

Khachapuri | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The first time I made Khachapuri, I was knee-deep in a cloud of flour on a rainy Tuesday evening, staring down at what looked like a failed science experiment. I had completely misjudged the amount of dough needed and ended up with a blob so sticky it could have doubled as glue. But as I pulled this cheesy, golden miracle from the oven, every bit of my earlier panic melted away. There’s something utterly magical about the transformation that happens with this dish—a blend of simple, everyday ingredients turning into a stunning centerpiece that’s equally at home on a special occasion table or a cozy weekend brunch. The best part? It’s deceptively easy to make, even if you manage to coat your entire kitchen in a light dusting of flour like I did.

Jump to Recipe

What You’ll Need

This delightful Georgian cheese bread is all about the cheese and a beautifully textured dough. Chances are, you already have most of these ingredients in your pantry:

  • Dry yeast
  • Sugar
  • Water
  • Milk
  • Butter
  • Salt
  • 8 ounces White Swiss cheese
  • Cheddar
  • Eggs
  • Muenster cheese
  • Swiss cheese
  • White cheddar
  • Parsley
  • White pepper

How to Make Khachapuri

  1. Dissolve the yeast and 1 teaspoon of sugar in 1/4 cup of water. Let it sit for 5-10 minutes until it’s foamy and has that comforting yeasty aroma.
  2. In a large mixing bowl, add the milk, 2 tablespoons of sugar, butter, and salt. Gradually mix in enough flour to create a soft, pliable dough—soft like a baby’s cheek.
  3. Place your dough in a greased bowl, turning to coat all sides. Cover and let it rise in a warm place until it has doubled in size. You want it to look like it’s about to burst with doughy pride.
  4. While your dough is rising, shred all your cheeses and mix them together with the rest of the filling ingredients. Pop this cheesy mix into the fridge for now.
  5. Grease a 9″ springform pan generously—no skimping here, you don’t want the dough to stick.
  6. Punch down the risen dough (the most satisfying part) and shape it into a ball. Roll it out into a 20″ circle.
  7. Ease the dough into the pan. Fold it in half to lift more easily, then unfold in the pan, letting the excess dough drape over the edges.
  8. Mound the cheese filling onto the dough inside the pan. Bring the dough up over the filling, folding it to create 8-12 evenly-spaced pleats. This is where your rustic bread art skills come into play!
  9. Twist and pinch the ends together at the top to create a rough knob. Cover with a buttered 12″ square of waxed paper and let rise until it’s doubled in bulk again.
  10. Brush your loaf with a glaze made from 1 egg white and 1 tablespoon of water—or margarine if you’re feeling indulgent.
  11. Bake at 375°F for 40-50 minutes until the loaf is a deep golden brown. Remove it from the pan and place directly on the oven rack for an additional 5 minutes to crisp up the bottom.
  12. Let your masterpiece cool on a rack for about 45 minutes before cutting into it. It’s worth the wait!

Cook’s Notes

As tempting as it is to dig right in, letting the Khachapuri cool allows the cheese to set and makes slicing much easier. If you’re planning ahead, you can prepare the dough and filling the night before and just assemble and bake the next day. Leftovers (if there are any!) can be wrapped in foil and reheated in the oven at a low temperature. Avoid the microwave; it tends to make the dough chewy instead of delightfully crisp.

Make It Your Own

  • Spicy Twist: Add some diced jalapeños to the cheese filling for a little kick.
  • Herbs Galore: Mix in chopped fresh dill or cilantro with the parsley for a herby aroma.
  • Meaty Option: Toss in some crispy bacon bits to the cheese mixture for a smoky touch.
  • Veggie Delight: Add sautéed mushrooms or spinach for an earthy, wholesome addition.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Happy baking, and here’s to your kitchen becoming just as flour-dusted as mine!

Related Reading

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Khachapuri

No Fuss Sunday Slow-Cooker Balsamic Pot Roast | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those lazy Sundays, where the sky threatened rain and my to-do list was as long as my arm. I wanted something that felt like a warm hug in a bowl, but the idea of spending my afternoon tied to the stove was as appealing as, well, spending my afternoon tied to the stove. That’s when my slow-cooker came to the rescue. I decided to try my hand at a No Fuss Sunday Slow-Cooker Balsamic Pot Roast. This dish is a lifesaver on days when you want your kitchen to smell like you’ve been working hard, but really, the slow-cooker is doing all the heavy lifting. Plus, it’s one of those dishes where the payoff is far greater than the effort you put in.

Jump to Recipe

What You’ll Need

The beauty of this pot roast is that you probably have most of these ingredients hanging out in your pantry or fridge. Simple, wholesome, and minimally fussy — just how I like it.

  • Boneless beef chuck roast
  • 1 onion (I like using a mix of red and white if I have them)
  • Low sodium beef broth
  • Balsamic vinegar
  • Tomato paste
  • Cooking tapioca (this helps thicken the sauce without any effort on your part)
  • 3 garlic cloves, minced
  • Italian seasoning
  • Salt and pepper

How to Make No Fuss Sunday Slow-Cooker Balsamic Pot Roast

  1. Start by laying your onion slices at the bottom of the slow-cooker. They create a flavorful bed for the roast. I went with half a red onion and half a white because that’s what I had, and it added a nice depth of flavor.
  2. Place the boneless beef chuck roast directly on top of the onions. Season it generously with salt and pepper, massaging the seasonings into the meat.
  3. In a small bowl, whisk together the beef broth, balsamic vinegar, tomato paste, cooking tapioca, minced garlic, and Italian seasoning. Pour this aromatic mixture over the seasoned meat, letting it cascade over the sides.
  4. Cover the slow-cooker with its lid. Set it on low and let it work its magic for 8-10 hours. If you’re in a hurry, you can set it on high for 4-5 hours. Trust me, patience is rewarded with tenderness here.
  5. Resist the urge to check on it. Every time you lift the lid, you lose that precious heat. Though, if you’re like me and find your lid has somehow fallen in creating a constant leak, don’t panic, it’s likely to still turn out just fine.
  6. Once the roast is tender and practically falling apart, transfer it carefully to a serving dish. The onions and juices left in the slow-cooker double up as a gravy. Pour this delicious liquid into a gravy boat for serving.
  7. Plate it up and enjoy the moment of finally savoring a meal that smells as good as it tastes.

Cook’s Notes

The secret to this dish is to really let the slow-cooker do the work for you. If you want, you can sear the roast before placing it in the slow-cooker for an added depth of flavor, but I find it’s perfectly delicious without. Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently over the stove or in the microwave with a splash of water or broth to keep it moist.

Make It Your Own

  • Swap the beef for a pork shoulder for a slightly different, but equally tender experience.
  • Add a handful of baby carrots and halved potatoes to the slow-cooker for a complete one-pot meal.
  • For a little heat, toss in a pinch of red pepper flakes with the broth mixture.
  • Replace the balsamic vinegar with red wine vinegar for a slightly tangier sauce.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media! Whether it’s a rainy Sunday or not, this dish is bound to make your day a little cozier. Happy cooking!

Related Reading

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: No Fuss Sunday Slow-Cooker Balsamic Pot Roast

Related update: Chili chops with cauliflower salad

Butternut Squash Frittata | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I remember that Tuesday evening vividly. I was in the middle of cleaning out the fridge, fully intent on just hitting the local takeout joint because it was one of those days. But as I eyed the half-used butternut squash and the bell pepper looking to escape a tragic fate, the idea hit—frittata! This isn’t just any frittata though; it’s a Butternut Squash Frittata with a twist of creamy goat cheese magic. It’s one of those dishes that seems way fancier than it is, perfect for impressing your in-laws or just treating yourself on a weekday night. Plus, it’s a one-dish wonder, which means minimal cleanup. Score!

Jump to Recipe

What You’ll Need

Before we dive in, let me assure you—this ingredient list is pretty forgiving and likely not going to send you on a scavenger hunt. You might find that most of these items are already nestled in your pantry or fridge.

  • Butternut squash (cubed, about 1 cup — the star of this show!)
  • Goat cheese (crumbled, because who doesn’t love a creamy surprise?)
  • Liquid egg substitute (about 1 cup – healthier but still delicious!)
  • Non-fat milk (1/4 cup, keeps it light)
  • Bell pepper (diced, adds a pop of color and crunch)
  • Cooking spray (for non-sticky business)

How to Make Butternut Squash Frittata

  1. Preheat your oven to 350°F. You know how it is; the oven needs to be ready to play its part.
  2. Grab a 10 oz oven-safe dish and give it a good spray with cooking spray. We want a frittata, not a sticky mess.
  3. Add the cubed butternut squash to the dish. Spread them out so they have their own space to roast to perfection.
  4. In a measuring cup, mix together the liquid egg substitute and non-fat milk. Stir until they’re well acquainted.
  5. Pour the egg mixture over the butternut squash in the dish. Make sure it covers the squash evenly.
  6. Sprinkle your diced bell pepper over the top. The colors are already making this dish look like a masterpiece.
  7. Finish by topping it all with the crumbled goat cheese. This is where the magic happens.
  8. Place the dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the middle is slightly firm and the edges are a golden beauty.
  9. Let it cool for a few minutes before slicing in. Patience is a virtue, and it lets the flavors settle.

Cook’s Notes

Don’t worry if your butternut squash isn’t perfectly uniform in size—imperfection is charming. If you’re looking to prep ahead, you can cube the squash and dice the bell pepper the night before. The frittata keeps well in the fridge for about 2-3 days, making it a great make-ahead option. Leftovers are perfect for a quick breakfast the next day — just reheat gently in the microwave or enjoy it at room temperature. One common conundrum is over-baking. Remember, the center should be just set; it’ll continue cooking a bit even after you take it out of the oven.

Make It Your Own

  • Swap the goat cheese for feta if you’re craving something a bit brinier.
  • If you’re out of butternut squash, try using sweet potatoes for a different kind of sweet earthiness.
  • Add a handful of fresh spinach for a pop of green and an extra nutrient boost.
  • For a little heat, sprinkle in some red pepper flakes before baking.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! The kitchen is all about sharing experiences and flavors, and I’m excited to see what you come up with. Happy cooking!

Related Reading

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Butternut Squash Frittata

Chorizo and egg bake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday was one of those days. You know the kind where you open the fridge, stare blankly, and wonder if a meal will magically appear. It was chilly outside, the kind of weather that makes you crave something warm and comforting. That’s when the idea of a Chorizo and Egg Bake hit me — a dish that’s just the right balance of hearty and spicy. It’s perfect for those nights when you want something delicious without spending hours in the kitchen. Plus, there’s something incredibly comforting about the way chorizo sizzles in the oven, filling the house with its smoky aroma. Let’s dive in and get this bake going, shall we?

Jump to Recipe

What You’ll Need

This is one of those recipes where you might already have most of the ingredients sitting in your pantry or fridge. It’s all about those bold flavors that come together effortlessly.

  • 6 large eggs
  • 1 cup of grated cheddar cheese
  • 250g of smoked chorizo sausage, sliced
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 can of red and green chilli, chopped
  • Salt and pepper to taste

How to Make Chorizo and Egg Bake

  1. Start by preheating your oven to 170°C (that’s about 340°F for my friends across the pond). This gives you just the right amount of time to prep everything.
  2. In a large bowl, crack your eggs and whisk them until they’re a vibrant, sunny yellow. This is your base, so make sure it’s well-combined.
  3. Add in the grated cheddar cheese, diced onion, sliced chorizo, minced garlic, and chopped chilli. The mix will be colorful and smell divine already.
  4. Season generously with salt and pepper, then give it a good stir to make sure everything is evenly distributed.
  5. Lightly grease a baking dish with a bit of oil or butter. This helps prevent sticking and makes cleanup a breeze.
  6. Pour your egg mixture into the dish, spreading it out so that it’s even on top. Trust me, you want every bite to have a bit of everything.
  7. Pop it in the preheated oven and bake for about 20 minutes. You’ll know it’s done when the edges are golden, and the center is set yet slightly jiggly. Keep an eye out for that cheesy bubbling action.

Cook’s Notes

This bake is pretty forgiving, but here are some tips to make it truly perfect:

  • If your chorizo is particularly oily, you might want to cook it for a couple of minutes in a pan to render out some of that fat before adding it to the egg mixture.
  • This dish keeps well in the fridge for up to three days. Just cover it well to prevent it from drying out. Reheat gently in the oven, or if you’re lazy like me, the microwave works too!
  • If you’re making it ahead for a brunch or gathering, you can prep everything the night before and just pop it in the oven the next day.

Make It Your Own

  • Spice it up: Add some extra sliced jalapeños or a dash of hot sauce if you like things fiery.
  • Herby twist: Toss in some fresh basil or rosemary for a fragrant touch.
  • Cheese swap: Try Monterey Jack or even a bit of feta for a different cheesy vibe.
  • Vegetarian version: Swap the chorizo for crispy tofu or some sautéed mushrooms.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing those little triumphs in the kitchen, right? Enjoy every savory, cheesy bite!

Related Reading

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Chorizo and egg bake

Related update: Pancakes

Related update: Butternut Squash Frittata

Braised Chicken with Artichoke Hearts & Olives | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The other night, I found myself staring into my pantry, hoping for some sort of culinary miracle to occur. You know those moments — all you really want is something that’s comforting yet feels just a tad fancier than your usual weeknight fare. Enter: Braised Chicken with Artichoke Hearts & Olives. It was one of those evenings where I wanted the kind of meal that could transport me straight to a sun-drenched Mediterranean patio, glass of wine in hand. Luckily, this dish does exactly that and without sending me into a grocery store frenzy. Plus, it’s deceptively easy, which is always a win in my book. Jump to Recipe

What You’ll Need

Don’t worry about hunting down specialty items; chances are you already have most of this lying around. Here’s what you’ll need:

  • Skinless boneless chicken breasts
  • Olive oil
  • Salt & pepper
  • 1 red onion
  • White wine
  • Artichoke hearts (canned or jarred are perfect!)
  • Kalamata olives
  • Chicken broth
  • Juice of 1 lemon
  • Fresh basil

How to Make Braised Chicken with Artichoke Hearts & Olives

  1. Start by lovingly seasoning your chicken breasts with a generous pinch of salt and pepper. Trust me, this makes a world of difference.
  2. Heat a large sauté pan over medium-low heat and add a couple of drizzles of olive oil. You’re aiming for a gentle sizzle when the chicken hits the pan.
  3. Place the chicken skin-side down in the pan. Let them cook until golden brown and your kitchen smells irresistible—about 5 minutes. Flip them over and cook for another couple of minutes. Remove them from the pan and set aside.
  4. If your pan looks a little parched, add a small drizzle of olive oil, then toss in the chopped red onion. Sauté until they become slightly softened and just start to caramelize.
  5. Carefully pour in the white wine, then use a spatula to scrape up all those delicious browned bits stuck to the bottom. Let the wine reduce by about half—your cue is when the aroma is rich and inviting.
  6. Stir in the artichoke hearts and olives, followed by the chicken broth. Nestle the chicken back into the pan, ensuring it’s surrounded by all those incredible flavors.
  7. Cover the pan and let it all simmer for about 20 minutes. This is when you get to kick back with a glass of that leftover wine.
  8. Once the chicken is cooked through, remove it from the pan again. Add in the lemon juice and fresh basil to the sauce and let it simmer for another 5 minutes, allowing the flavors to meld together beautifully.
  9. Finally, pour that fabulous sauce over the chicken, and you’re ready to serve. Enjoy the wafting aroma of your Mediterranean escape!

Cook’s Notes

  • If you find your chicken isn’t browning well, it might need a little extra time without moving in the pan. Patience is key!
  • This dish is fabulous for leftovers. Store it in an airtight container in the fridge, and it should be good for up to three days.
  • Reheat gently on the stove, adding a splash of chicken broth if the sauce has thickened too much in the fridge.
  • Don’t rush the simmering phase; it’s where all the magic happens, infusing the chicken with deep, savory flavors.

Make It Your Own

  • Swap the chicken for some crispy tofu if you’re in the mood for a vegetarian delight, adjusting the simmer time as needed.
  • If you love a little heat, throw in a pinch of red pepper flakes when sautéing the onions.
  • No white wine? No problem! Use a splash of apple cider vinegar for a tangy twist.
  • Feel free to add in some cherry tomatoes for a pop of color and sweetness.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I hope this becomes one of those go-to recipes that you turn to whenever you need a bit of culinary sunshine.

Related Reading

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Braised Chicken with Artichoke Hearts & Olives

Chili chops with cauliflower salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So, last Thursday, I was staring into my fridge, contemplating the age-old dilemma of what to whip up for dinner. It was that kind of day where you just want something that’s quick but also feels like you’re treating yourself — you know what I mean? That’s when I stumbled upon some boneless pork chops and a lonely cauliflower that needed some love. The result? Chili chops with cauliflower salad. It’s a dish that’s not only comforting and satisfying but also surprisingly simple to make. Perfect for those weeknight dinners when you want something a bit special without spending hours in the kitchen.

Jump to Recipe

What You’ll Need

This recipe is all about balance and bold flavors, using some pantry staples and fresh ingredients that you probably have on hand!

  • Boneless pork chops
  • Salt and pepper
  • Oil
  • Italian canned tomatoes
  • Green diced chilies
  • Cumin
  • Cauliflower
  • Mayonnaise
  • Fresh lemon juice
  • Dried tarragon
  • Jalapeño, for a little heat
  • Fresh parsley
  • Red green bell pepper
  • Salt and pepper, again for seasoning
  • Cream cheese
  • Swiss cheese

How to Make Chili Chops with Cauliflower Salad

  1. Season those pork chops generously with salt and pepper. Heat your nonstick skillet over medium-high heat, add a splash of oil, and brown the chops for about 2 minutes per side. They should be golden and slightly crisp around the edges.
  2. In a bowl, combine the Italian canned tomatoes, green diced chilies, and cumin. Stir until it smells like a fiesta in a bowl. Pour this mixture over the browned chops.
  3. Reduce the heat to low, cover the skillet, and let those chops simmer for about 5 minutes or until they’re cooked through to perfection. You’ll know they’re done when they’re firm but juicy.
  4. While the chops are simmering, mix together your cream cheese and Swiss cheese in a small bowl. Once the chops are ready, divide this cheese mixture over them, cover, and let it melt for about a minute.
  5. For the cauliflower salad, bring a large pot of salted water to a boil. Toss in the cauliflower and cook until tender-crisp, somewhere between 5 to 10 minutes. Drain and give them a quick rinse under cold water.
  6. In a large bowl, whisk together the mayonnaise, fresh lemon juice, and dried tarragon. Add the cauliflower, a bit of jalapeño for some kick, salt, and pepper. Mix until every floret is lovingly coated in the dressing.
  7. Chill the cauliflower salad for at least 30 minutes so the flavors can mingle. Just before serving, sprinkle with fresh parsley for a pop of color and flavor.

Cook’s Notes

When browning the chops, make sure the skillet is hot enough to give them a nice sear without overcooking. This will lock in the juices, keeping them tender. If you’re making this ahead, the chop mixture and cauliflower salad can be stored separately in airtight containers in the fridge. The salad actually tastes even better after a day, so feel free to prepare it in advance. However, don’t leave it in the fridge for more than 24 hours to keep it fresh and crisp.

Make It Your Own

  • Swap the pork chops for chicken breasts or thighs if you’re in the mood for chicken. Adjust the cooking time as needed.
  • Try adding a dash of smoked paprika to the tomato-chili mixture for a smoky depth.
  • If you’re dairy-free, substitute the cream cheese and Swiss cheese with your favorite plant-based cheeses.
  • Spice up the cauliflower salad with some diced red onion or bell pepper for extra crunch and flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether it’s a hit or a learning experience, let’s chat about it! 🍽️

Related Reading

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Chili chops with cauliflower salad

Related update: Braised Chicken with Artichoke Hearts & Olives

Boozy Bbq Chicken | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those sultry summer evenings when the sun just refused to set, and my friends and I were sprawled across the backyard, glasses in hand, lazily debating the merits of white versus red wine with a barbecue. Then it hit me — what if we just combined our beverages with the barbecue? Thus began the culinary experiment that led to this delightful Boozy BBQ Chicken, a dish that’s as much fun to say as it is to make. The recipe is a little bit cheeky, a tad messy, but oh-so-worth it for the juicy, flavorful chicken and those irresistible veggie kebabs. It’s perfect for impressing guests while keeping it casual.

Jump to Recipe

What You’ll Need

So here’s the deal, most of these ingredients are probably chilling in your kitchen already. The stars of this show are the bold flavors — think zesty orange, **canned fruity beer**, and a dash of **Tabasco** for a kick.

  • 1 whole chicken
  • 1 can of **fruity beer**
  • 1/2 cup **white wine**
  • 1/4 cup **low sodium soy sauce**
  • 1/4 cup **low-fat Italian Newman’s Own salad dressing**
  • 1 tablespoon **dijon mustard**
  • 1 tablespoon **molasses**
  • 1 teaspoon **Tabasco sauce**
  • 2 tablespoons **olive oil**
  • 2 cloves of **fresh garlic**, minced
  • 1 tablespoon **fresh ginger**, grated
  • 1 teaspoon **salt**
  • 1 teaspoon **fresh ground pepper**
  • 1 **orange**, halved
  • 1 **lemon**, halved
  • 1 **green bell pepper**
  • 1 **red bell pepper**
  • 1 **red onion**
  • 1 cup **bite-sized mushrooms**
  • 1 cup **cherry tomatoes**
  • 1 cup **broccoli florets**
  • 1 cup slow cook **brown rice**
  • 2 cups **water**
  • **Wooden skewers**

How to Make Boozy Bbq Chicken

  1. Chop your orange, bell peppers, onion, and broccoli into hefty, bite-sized chunks (at least 1″ thick) and toss into a large dish. Add in the mushrooms and cherry tomatoes.
  2. In a small bowl, whisk together the soy sauce, olive oil, molasses, Tabasco sauce, garlic, ginger, salt, and pepper. Pour this marinade over the veggies, stirring to coat them well. Cover and refrigerate while you prep the chicken.
  3. Fire up your outdoor grill to medium heat. Grab the chicken, rinse it well, and pat it dry with a paper towel — then toss that towel!
  4. In a separate bowl, mix the dijon mustard with a pinch of salt and pepper. Brush this mustard mix all over the chicken, getting into all those nooks and crannies.
  5. Now, for the fun part. When your beer can is half-empty (or half-full, depending on your outlook), refill it with the salad dressing and the juice from half of the lemon. It’s a boozy stand for your chicken!
  6. Set the beer can on a disposable baking sheet. Carefully lower the chicken onto the can, standing it upright. Place this masterpiece on the preheated grill.
  7. Cover and let it cook for about an hour. This is the perfect time to relax and maybe start on a second beer or that remaining white wine.
  8. Meanwhile, get the rice going. In a medium saucepan, add the rice, water, and a generous splash of your current drink (about 1/4 cup should do). Bring to a boil, then reduce to low, cover, and simmer for 25-30 minutes.
  9. Back to our veggie friends. Pull them out from the fridge and start threading them onto the skewers, distributing the veggies equally among 6-8 skewers.
  10. Check your rice: it’s ready when the liquid is absorbed but before it sticks to the pan. Turn off the heat and let it sit.
  11. By now, your chicken should be about done. Carefully check by slicing in and ensuring the meat has transformed from pink to white. Remove it from the grill and let it cool for at least 15 minutes — you don’t want to scorch your fingers!
  12. Throw those veggie skewers directly onto the grill. Flip them after about 5 minutes to ensure even grilling, and let them cook for another 5-8 minutes, until the veggies are al dente.
  13. Once everything’s cooked, turn off the grill and remove everything from heat. Serve the rice in a dish and the chicken with the skewers on a platter. Squeeze the remaining lemon juice over the chicken for a fresh zing. Let everyone serve themselves, grab a drink, and enjoy!

Cook’s Notes

This Boozy BBQ Chicken is forgivingly flexible. If you’re preparing in advance, marinate the veggies the night before to let those flavors get cozy. Leftovers (if there are any) will keep in the fridge for about 3 days, making a delightful cold lunch the next day. When grilling, remember that patience is your friend. Letting the chicken rest after grilling ensures it stays juicy and doesn’t dry out when you cut into it.

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian spin. Marinate it well to soak up all those flavors.
  • Use pineapple chunks in place of mushrooms for a sweeter, tropical twist.
  • Trade the slow cook brown rice for a quick-cooking quinoa if you’re short on time.
  • For a spicier kick, add some sliced jalapeños to the veggie skewers.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s keep the backyard barbecue vibes going, no matter the season. Cheers to good food and great company!

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Blast Of Color Mexican Stuffed Bell Peppers | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those frantic Tuesday evenings, where work emails kept piling up and the clock was ticking closer to dinner time. You know the drill, right? Everyone’s hunger levels are rising, and you need something that feels like it took way more effort than it really did. Enter the “Blast Of Color Mexican Stuffed Bell Peppers,” because when you need to impress yourself and your family without breaking a sweat, these are your go-to. They’re vibrant, packed with flavor, and surprise — actually pretty easy! Plus, it’s likely that you have most of these ingredients lounging around in your kitchen already.

Jump to Recipe

What You’ll Need

I love this dish because it’s as easy as a quick fridge and pantry raid. Chances are you already have most of this:

  • Bell peppers – the canvas for your culinary masterpiece.
  • Black beans – for a hearty boost of protein.
  • Rotisserie chicken breast – a weeknight lifesaver.
  • Fire roasted green diced chile – for that smoky kick.
  • Chili seasoning – because flavor is everything.
  • Cooked brown rice – the glue that holds it all together.
  • Frozen corn kernels – add a touch of sweetness.
  • Garlic – because when isn’t garlic a good idea?
  • Low fat shredded cheddar cheese – gooey goodness.
  • Red diced onion – for a little zing.
  • Roma tomato – because every fiesta needs a fresh twist.
  • Sour light cream – the final creamy touch.

How to Make Blast Of Color Mexican Stuffed Bell Peppers

  1. Start by preheating your oven to 400 degrees. While it warms up, envision the colorful feast you’re about to create.
  2. In a large bowl, mix together the cooked brown rice, shredded rotisserie chicken, frozen corn, diced roma tomato, chopped red onion, black beans, 1/2 cup of cheddar cheese, minced garlic, diced green chile, and a sprinkle of chili seasoning. Stir until everything is looking speckled and colorful.
  3. Line a baking dish with foil (trust me, this makes cleanup a breeze) and give it a light spray with cooking spray.
  4. Grab those gorgeous bell peppers. Slice off the tops, remove the seeds, and stuff them generously with your chicken mixture. You want to really pack it in, then mound a little extra on top for good measure.
  5. Place your stuffed peppers into the prepared dish, and top each with 1/2 tablespoon of shredded cheese. As it bakes, this will melt into a deliciously golden crust.
  6. Bake for 30-40 minutes. Keep an eye on them — you’ll know they’re ready when the peppers are tender and the cheese is bubbling and golden.
  7. Once out of the oven, let them cool just slightly, then finish with a dollop of sour cream on each. It’s the creamy cherry on top!

Cook’s Notes

A couple of things to keep in mind: make sure your rice is cooked and cooled slightly before you start mixing — hot rice can make things a bit messy. If you find yourself with leftovers (not likely!), store them in an airtight container in the fridge. They make fantastic lunches and will last for about 3 days. Reheat them in the oven to keep them from getting soggy. If you’re planning ahead, you can make the stuffing mixture up to a day in advance, just cover and refrigerate until you’re ready to assemble the peppers.

Make It Your Own

Feeling adventurous? Here are some ideas to shake things up a bit:

  • Swap the chicken for crispy tofu for a vegetarian twist that’s just as hearty.
  • Try using quinoa instead of brown rice for a nutty flavor and a protein boost.
  • Want it spicier? Add diced jalapeños or a splash of hot sauce to the stuffing mix.
  • For a twist on the cheese, use pepper jack for an extra kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and may your dinner be as colorful and delightful as these peppers.

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Bbq Chicken | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chaotic Wednesday evening. You’ve just returned from work, and the last thing you want to do is spend hours in the kitchen. But, you crave something comforting and satisfying; something that feels like a hug on a plate. That’s when my go-to BBQ Chicken recipe swoops in to save the day! This dish is the epitome of easy yet impressive cooking. With minimal ingredients that you probably already have in your pantry, you’ll whip up a dinner that’ll have everyone licking their fingers and asking for seconds. Trust me, the blend of sweet, tangy, and smoky flavors makes it a must-try. Plus, your kitchen will smell absolutely amazing!

Jump to Recipe

What You’ll Need

One of the best things about this recipe is how simple the ingredient list is. Chances are you already have most of these lying around, just waiting to be turned into something magical.

  • Brown sugar
  • Catsup
  • Chicken pieces (your choice of cuts)
  • Dry mustard
  • Soy sauce
  • Worcestershire sauce

How to Make Bbq Chicken

  1. Start by combining the brown sugar, catsup, dry mustard, soy sauce, and Worcestershire sauce in a bowl. Stir until the mixture is smooth and the sugar has dissolved. This is your luscious BBQ sauce.
  2. Preheat your broiler. Trust me, this high heat is where the magic happens, caramelizing the sauce onto the chicken.
  3. Place your chicken pieces on a broiler pan or a baking sheet lined with foil. Baste the chicken generously with half of the sauce, making sure every piece is well-coated.
  4. Broil for 20 minutes. You’ll know it’s time to flip when the edges of the chicken start to bubble and caramelize. It’ll smell irresistible!
  5. Turn the chicken pieces over and baste with the remaining sauce. Return to the broiler for another 20 minutes, until the chicken is cooked through, and the sauce is sticky and slightly charred.

Cook’s Notes

This recipe is pretty forgiving, but here are some tips to nail it every time. First, make sure your chicken pieces are of similar size for even cooking. If they’re too large, they might need a bit more time to cook through. Also, keep a close eye on the chicken while it’s broiling—things can go from perfectly caramelized to burnt quickly under such high heat. If you’re prepping ahead, you can make the sauce a day in advance and store it in the fridge. Once cooked, leftovers can be stored in an airtight container in the fridge for up to three days. Simply reheat in the oven or microwave, although the broiler will help crisp it back up a bit!

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian twist. Follow the same broiling steps for a delicious result.
  • Add a teaspoon of smoked paprika to the sauce for an extra smoky flavor boost.
  • Use honey instead of brown sugar for a different kind of sweetness and a slightly stickier sauce.
  • For a spicy kick, mix in some hot sauce or a pinch of cayenne pepper to the sauce.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen adventures are always inspiring, and who knows, you might even teach me a new twist on this classic!

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Greek Inspired Spring Omelet | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a crisp spring morning, the kind where the sun is just starting to warm the earth, and you’re craving something fresh yet comforting for breakfast. You peep into your fridge, and there they are — gorgeous green asparagus spears and a tub of tzatziki begging to be used. Enter the Greek Inspired Spring Omelet, a dish that feels like a mini-vacation on a plate, promising both simplicity and flair. This omelet is just the thing for when you want something light and packed with flavor, without spending ages in the kitchen. Whether you’re impressing brunch guests or sneaking in a quick solo breakfast, this recipe is a winner.

Jump to Recipe

What You’ll Need

Honestly, this ingredient list is a love letter to spring. You’ll likely find most of these staples in your fridge or pantry, making it not just delicious but convenient.

  • Asparagus spears (because who can resist their crunch?)
  • Egg whites (keeping things light and fluffy)
  • Feta cheese (the tangy star of the show)
  • Diced green onions (for a bit of zing)
  • Salt and pepper (to taste, because you know your buds better than anyone)
  • Tzatziki (our creamy secret weapon)
  • Yellow and red diced cherry tomatoes (for a burst of color and sweetness)

How to Make Greek Inspired Spring Omelet

  1. Start by grabbing a medium skillet, and toss in your asparagus spears. Sauté them until they become tender and vibrant green, which should take about 7 minutes. This is when your kitchen starts smelling spring-fresh.
  2. Set the asparagus aside and let them cool off a bit. Meanwhile, in a small bowl, combine your egg whites with a good dollop of tzatziki. Stir until they’re well acquainted.
  3. Now, spray a non-stick skillet with cooking spray and bring it to medium heat. Pour your egg white mixture into the skillet and watch it spread like a satisfying blanket over the pan. Cook until the edges are firm and the surface turns white, about 2 minutes.
  4. Carefully slide the cooked omelet onto a waiting plate. Pile your sautéed asparagus, diced cherry tomatoes, green onions, and a crumble of feta right in the middle. It’s like you’re giving your omelet a delicious core.
  5. Fold the omelet into thirds, gently covering your vibrant fillings. This is when it starts to look like something out of a café menu.
  6. Serve it up hot, with an extra side of tzatziki because why not? Season with salt and pepper to your liking, and dig in!

Cook’s Notes

Let’s talk omelet mastery and leftover magic. First, when sautéing your asparagus, keep an eye to avoid overcooking; you want them vibrant, not mushy. If your omelet sticks to the pan, it’s likely because the pan wasn’t hot enough or lacked a proper coating of cooking spray.

Make-ahead tip: You can prep the veggies the night before to save time in the morning. As for leftovers, though this omelet is best fresh, you can store it in the fridge for up to two days. Just reheat it gently in the microwave or a warm skillet.

Make It Your Own

Variety is the spice of life, so let’s play with this recipe a bit.

  • Swap the asparagus for zucchini ribbons if you’re feeling adventurous and want more veggie variety.
  • Not a fan of feta? Try using crumbled goat cheese instead for a creamier texture.
  • If you’re craving more protein, add diced cooked chicken breast for an extra hearty omelet.
  • For a vegetarian twist with a nutty flavor, replace tzatziki with a pesto spread.

If you try this omelet, I’d love to hear how it turns out — drop a comment or tag me on social media! This recipe is like a breath of fresh spring air, and I hope it brings a little sunshine to your plate. Enjoy!

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Chicken Suya | Made by Meaghan Moineau

Posted on by Meaghan Moineau

On a particularly rushed Tuesday evening, I found myself staring at a pack of chicken thighs in the fridge and a very hungry family pacing the kitchen. With the usual takeout feeling mundane and uninspiring, I remembered a burst of flavor from a trip to Nigeria—Chicken Suya. Imagine spicy, smoky goodness, and you’re halfway there. This dish is a game-changer: the kind that feels impressive enough for company but is straightforward enough for a frantic weeknight. The spice mix does all the heavy lifting, and the oven takes care of the rest. By the time the chicken is sizzling and golden, you’ll be salivating from the aromas filling your kitchen.

Jump to Recipe

What You’ll Need

Just a handful of ingredients stand between you and this flavor-packed delight. You might even have most of these at hand already. Here’s what you’ll need:

  • Suya spice
  • Chicken (thighs, drumsticks, whatever you prefer)
  • Chilli powder
  • Cooking spoon of groundnut oil
  • Seasoning cubes
  • Onions and tomatoes
  • Salt

How to Make Chicken Suya

  1. Preheat your oven to a blistering 500°F. This high heat is crucial for that perfect charred exterior.
  2. While the oven is heating, wash your chicken pieces and pat them dry. In a large bowl, coat them generously with the Suya spice, chilli powder, seasoning cubes, and a pinch of salt. The chicken should have a nice reddish hue from the spices.
  3. Drizzle a cooking spoon of groundnut oil over the spiced chicken, ensuring each piece is glistening. The oil helps achieve a beautiful crispy skin.
  4. Arrange the chicken pieces on a baking tray in a single layer. Pop them into the preheated oven.
  5. Grill for about 40 minutes, flipping the chicken halfway through. You’ll know it’s ready when the edges start to brown and the aroma becomes irresistible.
  6. While the chicken is grilling, slice the onions and tomatoes. These will serve as a fresh garnish to complement the spicy chicken.
  7. Once cooked, serve the chicken hot, garnished with the fresh onions and tomatoes, and a sprinkle of extra Suya spice for good measure.

Cook’s Notes

Don’t be tempted to skimp on the Suya spice; it’s the soul of the dish! If you’re making this for the first time, keep an eye on the chicken as it grills. Oven temperatures can vary, and you want that perfect balance of cooked-through and crispy edges. If you have leftovers (a big “if” because it’s that good!), store them in an airtight container in the fridge. They make for a fabulous cold lunch, or you can rewarm them in a low oven. This dish can be made ahead up to the point of grilling; just marinate the chicken with the spices and store it in the fridge for up to 24 hours.

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian version. Just press the tofu first to remove excess moisture.
  • Add a squeeze of lime before serving for an extra zing that cuts through the richness.
  • For a milder version, dial back on the chilli powder and let the Suya spice shine on its own.
  • Love it extra spicy? Add some chopped fresh chili alongside the onions and tomatoes for garnish.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether it’s for a bustling weeknight or a special gathering, Chicken Suya is bound to become a favorite in your home too. Enjoy every spicy, juicy bite!

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Rice and Peas with Coconut Curry Mackerel | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s midweek, you’ve had one of those days where your to-do list seems to grow faster than you can cross things off, and the last thing you want to do is spend ages in the kitchen. You need something that hits that perfect balance — satisfying, flavorful, but not labor-intensive. Enter Rice and Peas with Coconut Curry Mackerel. This dish has become my trusty sidekick, swooping in to save dinner time with its creamy, spicy goodness. It’s like a little escape to the islands without even leaving your kitchen. Trust me, you’ll want to bookmark this one.

Jump to Recipe

What You’ll Need

So, let’s talk ingredients. The magic here is that you probably already have most of these hanging out in your pantry. We’re talking about a few key players that bring this dish together with minimal fuss.

  • Coconut milk – This is your creamy base.
  • Seasoning cubes – For that umami punch.
  • Curry powder – Your spice hero here.
  • Garlic – Essential for that savory depth.
  • Mackerel – Fresh or canned, your call.
  • A bulb of onion – Adds sweetness and texture.
  • Red kidney beans – Packed with protein.
  • Rice – The heart of the dish.
  • Scotch bonnet peppers – For some fiery personality.
  • Corn starch – Thickens the sauce to perfection.

How to Make Rice and Peas with Coconut Curry Mackerel

Ready to dive in? Let’s get cooking.

  1. Start by pouring 1 cup of coconut milk into a pot along with 1 seasoning cube. Bring it to a gentle boil; you’ll know it’s ready when the aroma starts to fill your kitchen.
  2. Add your rice and red kidney beans to the pot. Pour in 2 cups of water, give it a good stir, and let it all come to a boil, then reduce to low heat. Let it simmer until the rice and peas are tender and have soaked up the creamy coconut goodness.
  3. In another pot, combine the rest of the coconut milk, curry powder, and a bit of water. Give it a stir, then add your mackerel. Allow it to come to a boil, then reduce to medium heat.
  4. Toss in the chopped onion, scotch bonnet peppers, and minced garlic. Stir everything together and let it simmer. You’ll start to smell a wonderful mix of spices and sweetness.
  5. Once the fish is cooked through, sprinkle in the corn starch to thicken the sauce. Let it simmer for another 4 minutes on low heat until the sauce is rich and velvety.
  6. Serve the mackerel curry over your coconut-infused rice and peas. Enjoy the symphony of flavors!

Cook’s Notes

This dish is quite forgiving, which is perfect for those days when your mind is elsewhere. Just a few things to keep in mind:

– If you’re using canned mackerel, remember to reduce the salt since it usually comes pre-seasoned.
– The scotch bonnet peppers pack heat, so adjust to your spice tolerance. You can always start with half a pepper and add more if you’re feeling brave.
– Leftovers hold up well in the fridge for a couple of days. Just reheat gently and maybe add a splash of water or coconut milk to loosen up the sauce.
– If you like your beans a bit firmer, you can add them later in the cooking process.

Make It Your Own

Feeling adventurous or need to accommodate what’s in your pantry? Here are a few swaps and variations:

  • Swap the mackerel for crispy tofu for a plant-based twist. Just sauté the tofu before adding it to the curry.
  • Use quinoa instead of rice for a protein boost. Adjust the cooking time and liquid accordingly.
  • Throw in some green peas along with the kidney beans for extra color and sweetness.
  • If you’re not a fan of too much heat, try jalapeños instead of scotch bonnets for a milder kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Here’s to stress-free dinners and delicious moments. 🍽️

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Chicken with White Wine Tarragon Cream Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The other night, I found myself staring at a pack of chicken breasts in the fridge and a yawning canyon of culinary inspiration. It was one of those weeknights where time feels slippery, and your brain is too foggy to invent something elaborate. That’s when the idea of Chicken with White Wine Tarragon Cream Sauce popped into my mind like a light bulb moment. It’s one of those recipes that’s not only quick to whip up but also manages to feel like a warm hug wrapped in culinary sophistication. Seriously, it has that perfect balance of being simple enough for a Tuesday but impressive enough to trick your taste buds into thinking it’s a Saturday dinner party. The white wine and tarragon add a touch of elegance without requiring a culinary degree to execute.

Jump to Recipe

What You’ll Need

I bet you can already find most of these hidden gems in your pantry. That’s the beauty of this recipe — it transforms basic ingredients into a dish worthy of savoring.

  • Butter
  • Fresh mushrooms
  • Onion
  • Fresh garlic
  • Skinless boneless chicken breasts
  • White wine
  • Worcestershire sauce
  • Sour cream
  • Tarragon

How to Make Chicken with White Wine Tarragon Cream Sauce

  1. In a large skillet, melt a pad of butter over medium heat. Add sliced onions, fresh mushrooms, and a few cloves of minced garlic. Sauté until everything turns lightly brown and the kitchen smells like you’ve summoned a chef’s ghost.
  2. Slide in the chicken breasts, turning the heat to medium-high. Cook for about 10 minutes, flipping halfway through, until the chicken is done — it should be firm, with no pink when you cut into it.
  3. Once done, remove the chicken and let it rest on a platter. Now for the fun part: pour in the white wine and watch it sizzle. Cook for about 2 minutes to let the alcohol burn off. You’ll know it’s ready when the sharp scent mellows into something deliciously fruity.
  4. Add a splash of Worcestershire sauce and a generous dollop of sour cream. Stir until everything is silky smooth and well combined. Taste and adjust — a little more Worcestershire never hurt anyone.
  5. Pour the luscious sauce over the resting chicken, and finish with a sprinkle of tarragon. Serve immediately, preferably with something to soak up all that sauce like biscuits, pasta, or rice.

Cook’s Notes

This dish is all about timing and layering flavors. Don’t rush the onions and mushrooms; they need time to caramelize and develop that beautiful golden brown color. If you find yourself with leftover sauce (lucky you!), it stores beautifully in the fridge for about 3 days. Just reheat gently on the stove with a splash of water or broth to loosen it up. And if you’re planning ahead, you can prep the sauce components in advance and store them separately, then just cook the chicken fresh when you’re ready.

Make It Your Own

If you’re feeling adventurous or simply need to adapt based on what you have, here are some swap ideas:

  • Swap the chicken for crispy tofu if you’re going the vegetarian route. Just press and pan-fry tofu slices until golden before following the same steps.
  • Try using shallots instead of onion for a slightly sweeter and more delicate flavor.
  • Substitute the white wine with chicken broth if you’re avoiding alcohol. It adds a nice depth without the kick.
  • For a lemony twist, add a squeeze of fresh lemon juice right before serving for a bright, citrusy finish.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking should be fun and forgiving, so don’t stress if it doesn’t turn out perfect the first time. Each attempt is a step closer to making it your own. Happy cooking!

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Rack of Lamb With Parsley | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a chilly Tuesday evening, and I’m standing in my kitchen with a glass of red wine in hand, staring at an impressive rack of lamb that I impulsively bought at the market earlier that day. The weather is turning cooler, and I’m craving something warming and a little bit fancy to shake off the day. This Rack of Lamb with Parsley recipe is just what I need — it’s elegant but not overly complicated, perfect for a weeknight when you want to feel like you’re dining out but prefer the comfort of your fuzzy socks. Plus, the smell of garlic, herbs, and roasting lamb wafting through the house? Pure magic.

Jump to Recipe

What You’ll Need

So here’s the deal: this recipe doesn’t require an endless shopping list. You’ve likely got almost everything you need already. The magic lies in simple, quality ingredients.

  • Rack of lamb – the star of the show!
  • Peanut oil
  • Salt
  • Fresh pepper
  • Dijon mustard – adds a lovely tang.
  • White bread – for the crumb topping.
  • Parsley – fresh is a must here.
  • Green garlic clove – because garlic is life.
  • Shallot
  • Herbes de province – a blend of thyme is perfect.
  • Unsalted butter – melt it and mix it!

How to Make Rack of Lamb With Parsley

  1. Preheat your oven to 400°F (about 200°C). This is the first step to making your kitchen smell amazing.
  2. Brush the rack of lamb with peanut oil, then sprinkle generously with salt and fresh pepper. The oil helps the skin get that irresistible crispiness.
  3. Place the lamb in a roasting pan and slide it into the oven for 12 minutes. You’ll know it’s ready for the next step when the edges begin to brown.
  4. Remove the lamb from the oven, and coat it with a thin layer of Dijon mustard. This will add a tangy depth to the flavors.
  5. Reduce the oven temperature to 350°F (around 175°C) — don’t skip this step, or you’ll risk overcooking!
  6. In a bowl, combine the breadcrumbs, fresh parsley, finely chopped shallot, minced green garlic clove, herbes de province, and melted butter. Mix until it’s a cohesive, fragrant topping.
  7. Spread this parsley-breadcrumb mixture generously over the mustard-coated lamb. Pat it down gently to adhere.
  8. Return the lamb to the now cooler oven and roast for another 15 minutes. The topping will become golden and aromatic.
  9. Remove from the oven and let the lamb rest for at least 10 minutes. This resting period ensures a juicy, medium-rare finish.
  10. Slice the rack into individual chops and serve. Enjoy the triumph of a dish that looks as good as it smells!

Cook’s Notes

Leaving the lamb to rest after roasting is non-negotiable. It locks in the juices and makes your effort so worth it. If you’re making this ahead, you can prep the breadcrumb topping earlier in the day and store it in the fridge until you’re ready to assemble. Got leftovers? Rare, I know! But if you do, store them in an airtight container in the fridge for up to two days. They’re delightful the next day, sliced cold over a salad or gently reheated.

Make It Your Own

  • Swap the peanut oil for olive oil if that’s what you’ve got — it adds a nice Mediterranean flair.
  • If you can’t find green garlic, regular garlic works just fine, though it’ll be a bit stronger.
  • Try adding a bit of lemon zest to the breadcrumb mixture for a fresh, citrusy note.
  • Substitute herbes de province with Italian seasoning if you prefer its flavor profile.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your kitchen adventures! Your feedback makes my day and inspires my next culinary escapade. Happy cooking!

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Related update: Rack of Lamb With Parsley

Knockwurst with sauerkraut | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing in my kitchen, staring at the fridge, with that all-too-familiar feeling creeping in — dinner indecision. It was one of those chilly autumn evenings where you just want something hearty and satisfying but don’t want to spend hours slaving away. And then, like a beacon of light, I spotted the knockwurst I’d picked up on a whim. A quick rummage through the pantry revealed a can of sauerkraut, and inspiration struck! This dish is a delightful mash-up of tangy, savory, and just the right amount of sweetness. It’s the perfect one-pot wonder for those nights when you want something cozy and impressive without the fuss.

Jump to Recipe

What You’ll Need

You might be pleasantly surprised to find out that you probably have a lot of these ingredients already hanging around in your pantry and fridge. Here’s what you’ll need:

  • 1 medium onion, chopped
  • 1 cup beer (your choice, but I love a good lager for this)
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon brown mustard
  • 1 tablespoon molasses
  • 1 teaspoon caraway seed
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 medium rutabaga, peeled and diced
  • 1 pound cooked knockwurst, sliced
  • 2 cooking apples, cored and cut into wedges
  • 1 can (about 14 ounces) sauerkraut, drained and rinsed
  • Butter for frying

How to Make Knockwurst with Sauerkraut

  1. Start by buttering a medium frying pan and heating it up over medium heat. Add the knockwurst slices and cook them until they’re beautifully browned and crispy on the edges, about 10-12 minutes.
  2. While the knockwurst is cooking, rinse and drain your sauerkraut well. This step is key to ensuring it’s not overly salty.
  3. In a large pot, add a bit more butter and the chopped onion. Sauté until the onion is tender and translucent but not browned.
  4. Pour in the beer, letting it bubble up and sizzle for a minute. The aroma is going to be amazing!
  5. In a separate 2-cup glass measure, combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper. Stir this mixture into your pot with the onions and beer, and continue cooking and stirring until the sauce is thick and bubbly.
  6. Add the diced rutabaga to the pot. Cover and let it cook for about 15 minutes, or until the rutabaga starts to soften.
  7. Now, stir in the browned knockwurst, apple wedges, and the well-drained sauerkraut. Cover and cook for another 15-20 minutes. You’ll know it’s done when the apples are tender and everything’s melded together in saucy harmony.

Cook’s Notes

Let’s talk about some tips to make sure your Knockwurst with Sauerkraut turns out just right. First off, make sure to really rinse that sauerkraut. Skipping this step can lead to an overly salty dish. Also, don’t rush the thickening process — let the sauce come to a full bubble before you add the rutabaga. It helps everything blend together perfectly. If you’re planning ahead, you can make the base sauce with the onion and beer a day in advance. Just store it in the fridge and pick up from step 6 when you’re ready to finish off dinner. Leftovers? Store them in an airtight container for up to three days. Reheat gently on the stove or microwave.

Make It Your Own

Feel free to put your own spin on this classic. Here are a few ideas to get you started:

  • Swap the knockwurst for a hearty veggie sausage if you’re going for a vegetarian version.
  • Try using sweet potatoes instead of rutabaga for an extra hint of sweetness.
  • Add a spoonful of horseradish to the sauce for a little kick.
  • Use pear wedges in place of apples for a twist on the fruit component.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you stick to the script or make it your own, I hope this dish brings some warmth and joy to your table.

Related Reading

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Knockwurst with sauerkraut

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Figure Friendly Mushroom and Bacon Strata | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those rainy Tuesday evenings where the thought of venturing outside for groceries felt as appealing as stepping into a cold shower. I rummaged through my fridge, crossing my fingers for inspiration, and stumbled upon a collection of humble ingredients: eggs, a half-used loaf of bread, some mushrooms teetering on the edge of usable, and a pack of bacon bits. And thus, the Figure Friendly Mushroom and Bacon Strata was born. This dish is a lifesaver — it’s like the comforting embrace of a breakfast-for-dinner vibe but dressed up enough to impress even the picky eaters. Whether you’re in the mood for a cozy brunch or a quick weeknight dinner, this strata offers that magic mix of minimal effort and maximum flavor.

Jump to Recipe

What You’ll Need

This recipe is wonderful because chances are you already have most of these ingredients lurking in your kitchen. Here’s what you’ll need:

  • Eggs (whole and whites)
  • Low fat milk
  • Bread (preferably a little stale)
  • Onion
  • Red bell pepper
  • Yellow bell pepper
  • Mushrooms (the more, the merrier)
  • Fresh basil
  • Bacon bits
  • Olive oil
  • Cheese (pick your favorite kind for a magical melt)

How to Make Figure Friendly Mushroom and Bacon Strata

  1. Heat a non-stick skillet over medium heat. Toss in the olive oil, and when it’s shimmering, add the chopped onion and bell peppers. Sauté them for about 5 minutes until they’re soft and starting to get a bit of color.
  2. Next, add the mushrooms. Stir them around for another 5 minutes until they release their juices and start to brown. The kitchen will smell amazing by now, just wait.
  3. Grab a baking dish and give it a good spray with cooking spray. Add your bread cubes, spreading them out so they’re in an even layer.
  4. Pour the sautéed veggie and mushroom mixture over the bread cubes. Add fresh basil, a sprinkle of salt, and a dash of pepper to suit your taste preferences. Scatter those bacon bits and generous handfuls of cheese over the top.
  5. In a separate bowl, whip together the eggs and low-fat milk until they’re well combined. Pour this eggy goodness over the bread mixture in the dish. Pop it in the fridge for at least an hour or up to overnight — it needs time for the bread to soak up all the flavors.
  6. When you’re ready to bake, preheat your oven to 350°F. Cover the dish with foil and bake for 20 minutes.
  7. Remove the foil and let it bake for another 10 minutes until it’s puffed, golden, and lightly browned. The edges might bubble a bit — this is your cue!

Cook’s Notes

Here’s the scoop: the longer you let the strata sit before baking, the better the flavors meld. If you’re a planner, make it the night before. This dish also freezes well, so consider doubling the recipe and saving one for a rainy day. Just pop it in a sealed container and it’ll keep for about a month. Also, be mindful when adding salt since the bacon bits are pretty savory on their own.

Make It Your Own

Want to riff on this recipe and make it your own? Here are some ideas:

  • Swap the bacon bits for crispy tofu to keep it vegetarian without losing the savory punch.
  • For a bit of a kick, add some chopped jalapeños to the veggie mix.
  • Try using whole grain bread for a nuttier flavor and extra fiber.
  • Switch out basil for fresh thyme or rosemary for an earthy twist.

If you give this Figure Friendly Mushroom and Bacon Strata a whirl, I’d love to hear how it turns out for you! Drop a comment below or tag me in your mouthwatering brunch photos. Let’s keep the kitchen adventures rolling!

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Figure Friendly Mushroom and Bacon Strata

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Cheddar Polenta with Sun-dried Tomatoes & Shrimp | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Have you ever had one of those days where you’re staring blankly into your pantry at 6 PM, hoping dinner might somehow magically prepare itself? I had one of those days last week, feeling uninspired and ready to resort to a bowl of cereal. But then, tucked away behind the canned beans, I spotted a tube of polenta. That’s when the idea hit me—Cheddar Polenta with Sun-dried Tomatoes & Shrimp. It’s one of those dishes that sounds fancy but is secretly really easy to whip up. Plus, it’s comforting enough to chase away the end-of-day grumbles without demanding hours of your evening. Warm, cheesy polenta topped with juicy shrimp and tangy sun-dried tomatoes? Perfect for those nights when you want your food to taste like it took a lot more effort than it actually did.

Jump to Recipe

What You’ll Need

This dish is like a kitchen scavenger hunt with a delicious prize at the end. You might already have most of these sitting in your pantry or fridge:

  • 1 tube of precooked polenta
  • 1 cup shredded cheddar cheese
  • 1 medium red onion, sliced
  • 12 large shrimp, peeled and deveined
  • 1/2 cup sun-dried tomatoes, julienned
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped chives
  • Juice of 1 lemon
  • Salt and pepper to taste

How to Make Cheddar Polenta with Sun-dried Tomatoes & Shrimp

  1. Slice the polenta into rounds and cook according to the package directions. As you approach the end of cooking, sprinkle in the shredded cheddar cheese, allowing it to melt slowly. Stir until the cheese is fully incorporated and the polenta is creamy.
  2. While the polenta cooks, heat olive oil in a skillet over medium heat. Add the sliced red onion and sauté until they turn translucent, filling your kitchen with their sweet aroma.
  3. Add the sun-dried tomatoes to the skillet. Let them soften and release their flavors for about 2-3 minutes, stirring occasionally.
  4. Toss in the shrimp. Cook, stirring frequently, until they turn pink and are firm to the touch. This should take about 3-4 minutes.
  5. Season the mixture generously with salt, pepper, and garlic powder. Stir everything together to ensure the flavors meld beautifully. Remove from heat.
  6. Plate the creamy polenta and top it with the shrimp and sun-dried tomato mixture. Drizzle with fresh lemon juice and finish with a sprinkle of chopped chives. Serve warm and enjoy every bite!

Cook’s Notes

A couple of things to keep in mind: be gentle when stirring the polenta. You want it creamy but not overworked. If you find it thickening too much as the cheese melts, feel free to add a splash of milk or water to loosen it up. When it comes to shrimp, don’t overcook them — they should be just pink and tender. If you’re preparing this in advance, the polenta can be cooked and refrigerated up to a day ahead; simply reheat gently with a bit of water or milk to restore its creamy texture. The shrimp and tomato topping is best enjoyed fresh, but trust me, leftovers taste just as delightful.

Make It Your Own

Here’s the fun part—playing with the flavors and making this dish uniquely yours:

  • Swap the shrimp for crispy tofu for a vegetarian twist.
  • Add a handful of fresh spinach to the skillet with the sun-dried tomatoes for some extra greens.
  • Kick up the heat by adding a pinch of red pepper flakes when sautéing the onions.
  • Try using a sharp white cheddar or a smoked cheese for a different flavor profile.

If you give this recipe a spin, I’d love to hear how it turns out—drop a comment or tag me in your delicious creations! Whatever tweaks you make, I hope this dish brings you warmth and satisfaction, just like it did for me on that otherwise uninspired evening.

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Cheddar Polenta with Sun-dried Tomatoes & Shrimp

Slow Cooker Spicy Hot Wings | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those hectic Tuesdays when nothing seemed to go according to plan. You know the kind — you get home late, everyone’s starving, and the last thing you want is a complicated dinner. That’s when I remembered the chicken wings I’d stashed in the fridge over the weekend. Enter these Slow Cooker Spicy Hot Wings! They’re not just any wings — they’re a perfect blend of heat and sweetness, and the slow cooker does all the hard work. Honestly, they’re so good, they can easily become your go-to for game nights or any time you want to impress without actually trying too hard. Plus, using the slow cooker keeps life simple, even on the craziest of days.

Jump to Recipe

What You’ll Need

One of the best things about these wings is that you probably have most of the ingredients already. Here’s what you’ll need:

  • Regular chicken wings
  • Louisiana hot sauce
  • Brown sugar
  • Cayenne pepper
  • Garlic (preferably fresh)
  • Cooking spray

How to Make Slow Cooker Spicy Hot Wings

  1. Start by mixing the brown sugar, crushed garlic, hot sauce, and cayenne pepper in a medium mixing bowl. Stir it until it looks like the kind of sauce you want to dive into.
  2. Grab your cooking spray and give the inside of your slow cooker a good spritz. Don’t forget to spray the wings, too — this helps the flavors stick and keeps them juicy, trust me.
  3. Toss the wings into the mixing bowl, making sure they get an even coat of that spicy, sweet sauce. It should smell amazing already.
  4. Transfer the wings into the slow cooker. Set it to low, and let the wings cook for 4 hours. Go live your life; the slow cooker’s got this.
  5. When the time’s up, carefully place the wings on a prepared cookie sheet. Pop them under the broiler for 4-6 minutes until they’re crisp and slightly caramelized. The edges should start to bubble and turn a delicious golden brown.
  6. Serve immediately, preferably with some blue cheese dressing and celery sticks for that classic vibe.

Cook’s Notes

Don’t rush to take the wings out of the slow cooker too early — they need the full 4 hours to really soak up the flavors and get tender. If you’re planning ahead, you can mix the sauce the night before and store it in the fridge. Just give it a good stir before tossing the wings in. Leftovers (if there are any) can be stored in the fridge for up to 3 days. They’re great reheated under the broiler or even air-fried if you’ve got one.

Make It Your Own

  • Not feeling the heat? Swap the cayenne pepper for smoked paprika for a milder, smoky flavor.
  • Try using crispy tofu instead of chicken for a vegetarian twist that still packs a punch.
  • If you fancy something tangier, add a splash of apple cider vinegar to the sauce mix.
  • Want to up the ante on sweetness? A drizzle of honey just before broiling can give the wings a sticky, caramelized finish.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! These wings have become a staple in my house, and I hope they’ll bring the same joy to your table. Enjoy every spicy, sticky bite!

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Slow Cooker Spicy Hot Wings

Chicken Stew For The Soul | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One chilly Tuesday evening, I found myself rummaging through the pantry, desperate for something that would warm the soul and fill the bellies of my family. You know those days when the weather outside is just plain miserable, and you need a hug in a bowl? Enter: my Chicken Stew For The Soul. It’s not just any stew—it’s packed with cozy spices and creamy coconut milk, making it both comforting and slightly exotic. Plus, it’s a one-pot wonder, which means less time scrubbing dishes and more time savoring every bite. Honestly, it might just be the ultimate excuse to whip out those spices you’ve got tucked away in the back of your cupboard.

Jump to Recipe

What You’ll Need

This recipe keeps things straightforward with ingredients you probably have at home, except for maybe a couple of spice stars. No need for a fancy shop run!

  • Chicken – the heart of the stew
  • Mustard seeds
  • Cinnamon stick, broken
  • Cardamoms
  • Ginger-garlic paste
  • Sliced onion
  • Curry leaves
  • Green chillies
  • Ground coriander
  • Red ground chilli
  • Ground turmeric
  • Cubed potatoes
  • Coconut milk
  • Garam masala
  • Salt
  • Lemon juice
  • Chopped fresh coriander

How to Make Chicken Stew For The Soul

  1. Sliced onions, slit the chillies, and cube those potatoes like a pro. Keep them aside for later.
  2. In a heavy-bottomed pan (or pressure cooker for speed demons), heat some oil. Toss in mustard seeds until they splutter with joy.
  3. Add the cinnamon stick and cardamoms. Stir until the air is filled with their warm, inviting aroma.
  4. Now, throw in the onions, curry leaves, and green chillies. Sauté until the onions are soft and fragrant.
  5. Introduce the ground coriander to the party, followed by the marinated chicken. Stir well so the chicken gets to know its new spicy friends.
  6. Cover and let the magic happen. When the chicken is halfway through its transformation, add the cubed potatoes.
  7. Once the chicken is nearly done, stir in the garam masala, salt, and coconut milk. Let it all simmer until everything is cooked to perfection.
  8. Turn off the heat, sprinkle with fresh coriander, and let the lemon juice add a zing. And remember, stir it with love!
  9. Serve hot, preferably with freshly made appams or any bread that’s handy. Don’t forget to savor the aroma before diving in!

Cook’s Notes

Ah, the little things that make a difference! First off, make sure your spices are fresh. If they’ve been lurking in the cupboard since last year, they might need replacing. When stirring the spices and chicken, be patient and let them mingle—it’s where the flavor magic happens. This stew is forgiving, so if you accidentally over-simmer, it only gets better. Leftovers? Yes, please! They’ll taste even richer the next day. Store in an airtight container in the fridge for up to three days or freeze for later.

Make It Your Own

Here are a few variations to keep things interesting:

  • Swap the chicken for crispy tofu if you’re going plant-based. Trust me; the spices still shine through.
  • If you’re out of coconut milk, try almond milk for a nutty twist, though it won’t be as creamy.
  • Add a handful of spinach or kale at the end for a pop of color and nutrition.
  • Up the lemon juice for a tangier finish, balancing the creaminess of the coconut milk.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures fuel my culinary soul!

Related Reading

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Chicken Stew For The Soul